UK supermarket BBQ rubs are 70% sugar and 30% disappointment. They burn before the meat is cooked, and they all taste roughly the same.
These five rubs are the ones we test in our kitchen. Each does something different. Mix and match across burgers, wings, ribs, halloumi, sweetcorn, and prawns.
Rub 1: Classic smoky (works on everything)
- 2 tbsp smoked paprika
- 2 tbsp brown sugar
- 1 tbsp Costack Meat Seasoning
- 1 tbsp granulated garlic
- 1 tsp salt
- 1 tsp black pepper
Best on ribs, chicken thighs, brisket, halloumi.
Rub 2: Sweet and sticky (for wings and ribs)
- 2 tbsp brown sugar
- 1 tbsp Costack Chicken and Turkey Seasoning
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp mustard powder
- Glaze: 2 tbsp honey + 1 tbsp soy at the end
Rub 3: Suya peanut rub (the surprise crowd-killer)
- 3 tbsp Costack Suya Spice Mix YAGI
- 1 tbsp brown sugar
- Pinch of salt
Suya spice has roasted peanut, paprika, ginger, and chilli. On grilled chicken or beef skewers it tastes like nothing else on the BBQ. The smell alone brings neighbours over. The BBQ & Smoky Heat Box bundle gives you everything for this rub plus more.
Rub 4: Citrus pepper (for fish and prawns)
- 2 tbsp Costack Lemon Pepper
- 1 tbsp Costack All Purpose Seasoning
- 1 tsp brown sugar
- Pinch of salt
Best on prawns, salmon, sea bass, and chicken breasts.
Rub 5: UK steakhouse (for the BBQ steak)
- 2 tbsp Costack Meat Seasoning
- 1 tbsp coarse black pepper
- 1 tbsp coarse sea salt
- 1 tbsp granulated garlic
Best on ribeye, sirloin, lamb chops, beef burgers.
How to apply
- 1 tbsp per kilo of meat is the floor
- 2 tbsp per kilo for ribs and slow-cooked cuts
- Apply 30-90 minutes before cooking
- Add a layer of oil AFTER the rub to bind
Direct vs indirect heat
- Direct (high, fast): wings, prawns, halloumi, kebabs, burgers
- Indirect (low, slow): ribs, brisket, whole chicken, pork shoulder
A rub with sugar will burn over direct heat. Use indirect, or apply the sugary glaze only in the last 5 minutes.
